The Torreón Blog

Hay una pregunta que se repite a menudo cuando os recibimos en las experiencias de nuestra casa en Villares de la Reina y conocéis el ibérico entre bastidores: ¿por dónde se empieza el jamón? La respuesta siempre varía en función de...

Cuando hablamos de un jamón ibérico de bellota de calidad excepcional, no sólo nos referimos a un proceso de curación paciente en nuestros secaderos salmantinos; hablamos, ante todo, de la historia de un animal único y del ecosistema, igualmente excepcional,...

In the world of Iberian products, few things arouse as much emotion as the gesture of cutting a thin slice of ham and watching the marbled fat slowly begin to melt upon contact with room temperature. It is a spectacle...

We are very proud to share some great news that has brightened our team's week. Two of our products, the 100% Acorn-fed Ibérico Ham, hand-carved (100 g), and our Ibérico Pastrami, have been recognized with two stars at the Great...

There is something magical about thinking that a piece patiently cured in our drying rooms in Villares de la Reina ends up presiding over a table in Tokyo, an exclusive event in Mexico City, or a gourmet restaurant in Bangkok....

  We have just left behind one of the first heatwaves of the summer. For days, thermometers have exceeded 40 ºC in many parts of Spain and, as every year, one of the most common questions people ask us in...

Something changes when summer arrives. Mornings, at times, pass a little slower, coffees last a few minutes longer, and any terrace becomes the perfect place for breakfast without watching the clock. It's the time of year when we rediscover the...

With summer already underway, today we're looking back at the latest events we've had the honor and pleasure of participating in. We were in Segovia, at the prestigious 10th Summit of the Club CEO España, where the main business leaders...

Sometimes, to know where we're going, we need to stop, look at the data, and, above all, listen to what's happening on the other side of the counter. Recently, we got our hands on the latest sector report on the...

Summer is here, and with it comes that irresistible urge to extend our evenings, turn on the lights in the patio, garden, or terrace... and gather around a table with our usual crowd. It doesn't matter if it's an impromptu...

If you follow us closely, you'll already know that at Torreón we don't just see Iberico as a product; we experience it as a culture, a legacy, and an emotion that we share around a table. That's why we are...

Our chef, Javier Fuentes del Río, surprises us today with one of those dishes that evoke the flavors of the nearby land, of the orchard and the "dehesa" (Spanish pastureland). The recipe we share with you on this occasion speaks...

Iberian ham is at a critical juncture. With consumers increasingly demanding health and transparency, the sector's challenge is no longer just to defend tradition, but to rigorously explain what traditional Iberian ham is, what differentiates it from industrial meat products,...

At Ibéricos Torreón, we're celebrating. And for good reason: our Production Director, Marta Blázquez, has been honored at the XIII World Ham Congress with the Interham – Jamón Lovers award for "Young Talent." This recognition, presented during the XIII World...

There are dates on the calendar that are much more than a trade fair. They are meeting points where the product becomes the common language and where relationships, forged year after year, take on their full meaning. Our recent presence...

Spring has its own way of bringing us to the table. Everything seems lighter, brighter, fresher. Long appetizers, meals in the sun, and dinners that start leisurely and stretch on almost without us realizing it become appealing. And in this...

To speak of Iberian Cured Meats is to speak of memory, of the countryside, of time, and of craft. Of those things that are not improvised. Because behind a good chorizo, salchichón, fuet, morcón, or Iberian black pudding, there is...

  From March 23 to 26, we had the opportunity to attend Alimentaria + Hostelco (special 50th anniversary edition) at Fira de Barcelona for the first time. Although Ibéricos Torreón has a clear B2B focus, for us it wasn't just about...

In the world of Iberian products, there are recurring questions. One of the most common is what is the difference between an Iberian Ham and an Iberian Shoulder? At first glance, they may seem very similar, but each has its...

Torreón's Artisanal Iberian Sobrasada is the result of uniting two deeply rooted culinary traditions in our culture—Mediterranean and Iberian dehesa—in a meticulous and honest preparation that respects the origin and quality of each ingredient. At Torreón, we believe that true...

There are products that need no artifice, only respect, time, and knowing when not to meddle too much. Iberian pork is one of them. That's why, at Torreón, we always say the same thing: when the product is good, the...